Vegan Turkish Pide
This is the Turkish version of pizza, but it’s way easier to make and a lot healthier. The dough doesn’t rise as much, so here you roll the edges to get your crust.
To make 1 portion
40g self raising flour
25g water
2 tbsp tomato passata
⅛ aubergine, grated
2 pinches of cumin
2 pinches of paprika
⅛ red onion, finely diced
Pinch of chilli flakes
Olive oil
Salt & pepper
To cook
Preheat your oven to 190c
Grab a bowl and mix together the flour and water along with a pinch of salt to form a dough, then knead on a worktop for a minute until smooth. Roll into a rough oval shape about 20cm long and then place on a lined baking tray. Using your fingertips, gently roll the edges to create your crust and spread the passata over the middle. Next, mix the grated aubergine with a splash of olive oil, pinch of cumin and pinch of paprika, then scatter over the top, along with finely diced red onion, chilli flakes, salt, pepper, and a little more cumin and paprika. Drizzle with olive oil and bake in the oven for about 15 to 20 minutes until golden brown.